Asparagus and Puff Pastry with Honey Mustard Dipping Sauce

Anytime I entertain I make every effort to have everything made before the guests arrive. So for my Christmas open house I selected a do ahead menu and a few hot dishes that would work well in a Chafing dish. I prepped these appetizers ahead of time and popped them in the oven before guests arrived and served these cooled, at room temperature. Puff pastry practically screams holiday and the honey mustard dipping sauce makes this very simple dish special.

Asparagus and Puff Pastry with Honey Mustard Dipping Sauce

2 Bunches medium asparagus

1 Sheet of defrosted puff pastry

Butter cooking spray

1/4 Cup shredded Parmesan cheese

Kosher salt

Parchment Paper

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Cut off woody ends of the asparagus. Defrost the pastry sheet on parchment paper. Use a pizza cutter to cut sheet in half, then line up cut pieces to create a " row" of dough. Use your pizza cutter to cut 30 (based on the amount of asparagus you have) 1/4 inch strips. Working from the bottom the asparagus spear, twist and stretch the dough around the spear ending, stopping at the top of the stalk. Repeat until done. Spray with cooking spray and sprinkle with Parmesan cheese and salt. Bake 15-20 minutes until dough is crisp,puffed and golden. Place on a cooling rack until completely cooled. Serve with Honey Mustard Dipping Sauce. 

Honey Mustard Dipping Sauce

3 Tablespoons Dijon Mustard

3 Tablespoons of honey

1 Tablespoon olive oil

Salt and Pepper. 

Mix together all ingredients and serve with asparagus. My favorite trick for any vinaigrette or cold sauce is to mix it by shaking it in a mason jar. It will emulsify and be perfect every time.

 

Makes about 30 pieces